On my way home from work today, I had a craving for Chocolate Chunk Cookies. But, being me, I decided I wanted to tweak my favorite recipe. I experimented using melted brown butter (yes, I will tell you how to make brown butter!) instead of creaming softened butter the traditional way.
Two rules when making this recipe: 1) Use high-quality semi-sweet & bittersweet chocolates 2) Do not burn the brown butter!! 🙂 This recipe requires a little effort, but it is worth it! The result of these cookies are very similar to your traditional Chocolate Chunk Cookies, but you also get a delicious toasty, almost nutty flavor as well. The recipe is measured in weight, but if you go to this website, it can easily be converted: http://southernfood.about.com/library/info/blconv.htm
This is the recipe:
7 oz: Brown Butter, cooled
5 oz: Granulated Sugar
3.2 oz: Brown Sugar
5 grams: Salt
3 grams: Baking Soda
3 oz: Eggs
4 grams: Vanilla Extract
12 oz: Flour
12 oz: Semi-sweet & Bittersweet Chocolate Chunks
1) Brown the butter. To do this, put the butter in a small sauce pot. On the stove top, heat over medium until the butter just changes to a golden color. This takes about eight minutes. The butter will start to bubble up, but then quickly stop after a minute or two. Swirl the pan frequently, and you will notice brown specks on the bottom of the pan-this is a beautiful thing, all the flavor is coming from that. Take immediately off the heat once you see it change to a golden color. It should have a nutty aroma. Pour the brown butter into a small bowl and cool down in the refrigerator.
3) In a medium bowl combine dry ingredients. Scale out the chocolate chunks.
4) Once the brown butter cools, stir it into the sugars with a wooden spoon.
5) Add in eggs and vanilla and stir.
9) Bake in a 350 degree oven for eight minutes. After the first eight minutes, give the cookie sheets a turn and return to the over for about 5 minutes-or until the edges are a light golden brown.
10) Immediately after the cookies come out of the oven, take them each off the hot cookie sheet and place on a cooling rack.